Vegetable Shashlik with Spicy Sauce and Stuffed Pita Bread

Preparation (about 50 min):

Peel onion, cut into strips. Clean young onion and chili pepper, cut into rolls. Peel garlic clove and cut into fine leaves. Cut feta cheese into cubes, pluck basil, cut into strips. Rinse potatoes well, dry, cut in half. Mushrooms, melanzani, zucchini rub well with kitchen paper, cut vegetables into pieces. Halve peppers, remove seeds, clean, cut into pieces. Blanch mushrooms briefly in light lemon water, drain.

Thread all vegetables, mushrooms and potatoes alternately onto a wooden skewer, brush with herb oil. Fry briefly on all sides on a preheated grill, then place in an ovenproof dish.

Slice pita diagonally, spread with cream cheese, sprinkle with feta cheese, sprinkle evenly with basil, place lid on top, bake in oven at about 140 degrees for eight to ten minutes, then slice like pieces of cake.

Sauté onions, spring onions in hot olive oil until translucent, add tomato juice and tomato ketchup, add curry, garlic, chili.

Pour the sauce over the skewers and cook in the oven at 160 °C for 10 to 15 minutes.

Arrange kebabs on an oval plate, cover with enough sauce. Serve bread pieces on a separate plate.

456 Kcal – 25 g fat – 17 g egg white – 40 g carbohydrates – 4 Be

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots -.

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